Creamy Sun-Dried Tomato Pasta Recipe
Introduction
This creamy sun-dried tomato pasta is a flavorful and easy weeknight dinner that comes together in one pan. Rich, tangy, and comforting, it’s perfect for anyone who loves a saucy pasta with a bit of a kick.
Ingredients
- 3 garlic cloves (finely chopped)
- 1 white onion (finely diced)
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 150 g sun-dried tomatoes
- 1 tbsp sun-dried tomato oil (from the jar)
- 200 ml chicken stock (or vegetable stock)
- 300 ml cream (single or light)
- 200 ml water (for rinsing the blender)
- 200 g spaghetti
- 1 tbsp grated parmesan (plus more for garnish)
- 1 tsp chilli flakes (1/2 tsp for each bowl)
- Salt and pepper to taste
- 1 tbsp vegetable oil
Instructions
- Step 1: Place a deep frying pan with a lid over medium heat and add 1 tbsp vegetable oil. When hot, add the finely chopped garlic and diced onion. Fry for a few minutes until softened, then mix in paprika, dried oregano, salt, and pepper. Continue frying until the onion is soft and fragrant.
- Step 2: While the onion cooks, blend the sun-dried tomatoes, sun-dried tomato oil, and chicken or vegetable stock until smooth. Pour this mixture into the frying pan. Add the cream and the 200 ml of water used to rinse the blender, stirring well to combine.
- Step 3: Add the spaghetti directly into the pan, making sure it is mostly submerged. Cover with the lid and cook on low to medium heat for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. If the pasta starts to stick, reduce heat and add a little more water as needed.
- Step 4: Once the pasta is cooked and tender, check that there is plenty of sauce. If not, add a splash of water and stir. Grate in the parmesan and combine everything well. Serve divided between two plates, topping with extra parmesan, chilli flakes, salt, and pepper to taste.
Tips & Variations
- Use vegetable stock to make this dish vegetarian-friendly.
- Swap spaghetti for other pasta shapes like penne or fusilli if preferred.
- For a richer sauce, use double cream instead of single or light cream.
- Add fresh basil or spinach at the end for a burst of color and freshness.
- If you like it spicier, increase the chilli flakes or add a dash of hot sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried pasta instead of fresh pasta for this recipe?
Yes, dried pasta works perfectly in this recipe and is what’s called for here. Just follow the cooking time on the package and ensure to stir regularly to prevent sticking.
What can I substitute for sun-dried tomato oil?
If you don’t have sun-dried tomato oil, use olive oil instead. While it won’t have quite the same flavor, it will still add good richness to the sauce.
PrintCreamy Sun-Dried Tomato Pasta Recipe
This creamy sun-dried tomato pasta is a comforting and flavorful dish combining tender spaghetti with a rich, velvety sauce made from sun-dried tomatoes, cream, and a blend of aromatic spices. It’s cooked all in one pan, making it a simple yet indulgent meal perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Sauce
- 3 garlic cloves, finely chopped
- 1 white onion, finely diced
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 150 g sun-dried tomatoes
- 1 tbsp sun-dried tomato oil (from the jar)
- 200 ml chicken stock (or vegetable stock for vegetarian option)
- 300 ml cream (single or light)
- 200 ml water (to rinse blender)
For the Pasta
- 200 g spaghetti
- 1 tbsp grated parmesan (plus extra for garnish)
- 1 tsp chilli flakes (1/2 tsp per serving)
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
Instructions
- Sauté Aromatics: Place a deep frying pan with a lid on medium heat and add 1 tbsp vegetable oil. Once hot, add finely chopped garlic and diced onion. Fry for a few minutes until fragrant and the onion starts to soften. Then add paprika, dried oregano, salt, and pepper. Stir and fry for another few minutes to develop the flavors.
- Prepare the Sauce: While the aromatics cook, add the sun-dried tomatoes, sun-dried tomato oil, and chicken stock into a blender. Blend until smooth to create a rich sun-dried tomato puree. Pour this puree into the frying pan, then add the cream and the 200 ml of water used to rinse the blender. Stir well to combine all ingredients into a creamy sauce.
- Cook the Pasta in Sauce: Add the spaghetti directly into the pan with the sauce. Cover with the lid and cook on low to medium heat following the pasta packet instructions, approximately 8-10 minutes. Every 2-3 minutes, lift the lid and stir well to prevent sticking. If the pasta starts to stick to the pan, lower the heat or add more water as needed to maintain a saucy consistency.
- Finish and Serve: Once the spaghetti is tender and cooked, check that there is plenty of sauce in the pan. If it seems too thick or dry, add a splash of water and stir through. Grate in 1 tbsp parmesan cheese and combine well. Divide the pasta between two plates and garnish with extra grated parmesan, chilli flakes (about ½ tsp per plate), salt, and freshly ground black pepper. Serve immediately and enjoy a creamy, flavorful meal.
Notes
- You can substitute chicken stock with vegetable stock for a vegetarian version.
- Use single or light cream to keep the dish lighter but still creamy.
- Adjust chilli flakes to your preferred heat level or omit for a milder flavor.
- If the sauce thickens too much, simply add water a tablespoon at a time while cooking.
- To make this dish vegan, replace cream with a plant-based alternative and omit parmesan or use a vegan cheese substitute.
Keywords: sun-dried tomato pasta, creamy pasta, one pan pasta, spaghetti recipe, quick dinner, easy pasta sauce
